Catering Across Henley Festival
For Henley Festival 2026, we catered across a number of the festival’s food and hospitality spaces, from the restaurant and Riverside Feasting to private cabanas and the Boodles Patrons Lounge.
Each space had a different feel, so we created menus and styles of service to suit them — from plated restaurant dishes to generous sharing boards and canapés designed to be enjoyed alongside the festival.
Riverside Dining
We catered Riverside Dining throughout the week, with the menu changing across the different days.
Dishes included Wye Valley asparagus with whipped Nettlebed goat’s curd, Jimmy’s in-house aged ex-dairy beef bresaola, baked ChalkStream trout with fresh peas and broad beans, and slow-braised and pressed lamb with Jersey Royals and Wye Valley asparagus.
We also created considered vegetarian and vegan dishes, including blistered Hispi cabbage tart tatin and celeriac ‘steak’ with wild garlic emulsion.
Desserts kept things light and summery, including Peach Melba with vanilla and raspberry ripple Chantilly and fresh raspberries, alongside chocolate and caramel and a selection of cheeses from Nettlebed Creamery in Henley.
Riverside Feasting
We also catered Riverside Feasting, serving a sharing dinner at Henley Bridge.
The menu was designed to be generous and relaxed, with dishes arriving at the table for guests to share. We started with rosemary focaccia, Fontodi olive oil and balsamic, followed by British charcuterie and La Latteria burrata with Nutbourne tomatoes and wild nettle pesto.
For the main course, slow-braised and spiced lamb shanks were served alongside rosemary and garlic new potatoes, charred peach salad, slow-cooked leeks with romesco and tenderstem broccoli with smoked almond and pickled chilli.
For vegan guests, we served celeriac steak with wild garlic emulsion, potato chip and caper and shallot dressing.
Dessert was, Jimmy's favourite, our Very Eton Messy — meringue shards, raspberry-rippled Chantilly, fresh berries and elderflower jelly — with cheese also available.
Private Cabanas
For guests enjoying the festival from one of the private cabanas, we created a choice of sharing menus that could be enjoyed throughout the evening.
The options included Meze, Antipasti, Tapas, the Henley Festival Picnic Board and a British Cheese Board.
The Antipasti board brought together British charcuterie from Tempus of Weybridge and Jimmy Garcia, Jimmy’s bresaola, pickled chillies, marinated artichokes, olives, burrata and heritage tomatoes with wild nettle pesto bruschetta.
The Henley Festival Picnic Board took a more traditional British approach, with wild boar and apple sausage rolls, Tunworth and asparagus tartlets with real ale chutney, British chorizo Scotch eggs, smoked mackerel and horseradish rillette, and Wye Valley asparagus with hollandaise.
For something a little more playful, we created the Henley Edible Garden — a dessert designed to look like a miniature garden, with edible chocolate ‘soil’, mini chocolate pot plants, malted milk chocolate mousse, meringue mushrooms and edible flowers.
Boodles Patrons Lounge
We also catered for Boodles in the Patrons Lounge, serving canapés across Friday and Saturday.
The menu included East London Liquor gin-cured salmon with blood orange pearls and lemon gel, duck and black truffle spring rolls, crispy fried chicken with chilli crisp and miso, Bermondsey Bomber cheese arancini and crispy tacos with sticky garlic and hoisin aubergine.
One Festival, Different Food Experiences
Henley Festival gave us the opportunity to cater for a wide range of guest experiences within one event.
From the more refined restaurant menus to relaxed sharing feasts, private cabana boards and Boodles’ canapés, each menu was designed around the setting and the way guests would be enjoying the festival.
We also brought in plenty of local and British produce, including Nettlebed Creamery cheeses, Wye Valley asparagus, Nutbourne tomatoes, Tempus charcuterie and Honeys of Henley, giving the menus a strong connection to Henley and the surrounding area.
Across the festival, it was all about good food, generous hospitality and creating menus that felt right at home on the river.
What We Bring to Festival Hospitality
Henley Festival is a great example of the versatility we can bring to large-scale hospitality environments. We’re able to work across very different spaces within the same event, adapting menus, presentation and service style to suit each audience and setting.
From polished plated dining and generous sharing feasts to relaxed cabana boards and beautifully presented canapés, we bring the same attention to detail to every experience. Our teams combine versatility, style and impeccable service, creating food that feels considered without ever losing the relaxed, sociable atmosphere that makes festival hospitality so special.
For venues and festivals looking for a catering partner who can deliver consistently across multiple hospitality areas, we can create a cohesive food offering while giving each space its own identity - all backed by experienced teams, thoughtful menus and seamless service.
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